Winery Antonín KňourekPremium Zweigeltrebe Rosé
Pink wine
This wine generally goes well with blue cheese, pork or lamb.
Food and wine pairings with Premium Zweigeltrebe Rosé
Pairings that work perfectly with Premium Zweigeltrebe Rosé
Original food and wine pairings with Premium Zweigeltrebe Rosé
The Premium Zweigeltrebe Rosé of Winery Antonín Kňourek matches generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of grandma melanie's cassoulet, flemish carbonnade or polenta with cheese.
Details and technical informations about Winery Antonín Kňourek's Premium Zweigeltrebe Rosé.
Discover the grape variety: Zweigelt
Supple and fruity reds with a vivid ruby colour, soft tannins and snappy acidity, with aromas of sour cherry, raspberry, red plum and gentle spices. Made as easy-drinking young reds and as more structured, oak-aged cellar wines. The most planted red variety in Austria (Burgenland, Carnuntum, Neusiedlersee), created in 1922 by Friedrich Zweigelt in Klosterneuburg, a cross of saint laurent × blaufränkisch.
Informations about the Winery Antonín Kňourek
The Winery Antonín Kňourek is one of of the world's greatest estates. It offers 18 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
